Baby Corn Manchurian Gravy
Crispy fried baby corn fritters tossed in a savory and tangy Manchurian gravy. This popular Indo-Chinese dish is a perfect appetizer or main course served with fried rice or noodles.
For 4 servings
5 steps. 30 minutes total.
- 1
Step 1
- a.Prepare the Baby Corn
- b.Rinse the baby corn thoroughly. If using long baby corn, cut them into 1-inch diagonal pieces.
- c.Bring a pot of water to a rolling boil. Add the baby corn pieces and blanch for 3-4 minutes until slightly tender.
- d.Drain the baby corn completely in a colander and let it cool down. Pat dry with a paper towel to remove excess moisture.
- 2
Step 2
- a.Make Batter and Fry the Baby Corn
- b.In a large mixing bowl, combine all-purpose flour, 8 tablespoons of corn flour, 1 teaspoon of salt, and 1 teaspoon of black pepper powder.
- c.Gradually add about 3/4 cup of water, whisking continuously to form a smooth, thick batter (similar to pancake batter) with no lumps.
- d.Add the blanched and dried baby corn pieces to the batter and toss gently until each piece is evenly coated.
- e.Heat 3 cups of oil in a wok or deep pan over medium-high heat. To check if the oil is ready, drop a small amount of batter; it should sizzle and rise to the surface immediately.
- f.Carefully slide the battered baby corn pieces into the hot oil one by one, ensuring not to overcrowd the pan. Fry in batches for 4-5 minutes, turning occasionally, until they are golden brown and crisp.
- g.Remove the fried baby corn with a slotted spoon and place them on a wire rack or a plate lined with paper towels to drain excess oil.
- 3
Step 3
- a.Sauté Aromatics and Vegetables
- b.Heat 2 tablespoons of oil in a clean wok or large skillet over high heat.
- c.Once the oil is shimmering, add the chopped ginger, garlic, slit green chilies, and the chopped spring onion whites. Stir-fry for about 30-45 seconds until fragrant.
- d.Add the onion petals and bell pepper squares. Continue to stir-fry on high heat for 2-3 minutes. The vegetables should be slightly cooked but still retain their crunch.
- 4
Step 4
- a.Prepare the Manchurian Gravy
- b.Reduce the heat to medium. Add the soy sauce, red chili sauce, tomato ketchup, and rice vinegar to the wok. Stir well to combine.
- c.Add the sugar, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper powder. Mix everything together.
- d.In a small bowl, whisk the remaining 2 tablespoons of corn flour with 1/4 cup of cold water to create a lump-free slurry.
- e.Pour 2 cups of water into the wok and bring it to a boil.
- f.While stirring the gravy continuously, slowly pour in the cornflour slurry. Keep stirring for 1-2 minutes as the gravy thickens and becomes glossy.
- g.Simmer for another minute to cook out the raw taste of the cornflour.
- 5
Step 5
- a.Combine and Serve
- b.Just before you are ready to serve, add the crispy fried baby corn to the simmering gravy.
- c.Gently toss for about 30 seconds to coat the baby corn evenly with the gravy. Do not overcook, as this will make the corn soggy.
- d.Turn off the heat. Garnish generously with chopped spring onion greens.
- e.Serve immediately with steamed rice, fried rice, or hakka noodles.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For extra crispy baby corn, double-fry it. Fry once until light golden, remove, and then fry again in hotter oil for 1-2 minutes until deep golden brown.
- 2Always add the fried baby corn to the gravy just before serving to maintain its crispiness.
- 3Keep all your ingredients for the gravy chopped and ready (mise en place), as Indo-Chinese cooking is done quickly on high heat.
- 4Do not overcook the vegetables in the gravy; they should retain a slight crunch for the best texture.
- 5Adjust the amount of water and cornflour slurry to achieve your desired gravy consistency.
- 6A splash of sesame oil at the end can add a lovely nutty aroma to the dish.
Adapt it for your goals.
Dry Version
To make Baby Corn Manchurian Dry, reduce the water for the gravy to 1/2 cup and omit the cornflour slurry. Toss the fried baby corn in the concentrated sauce until well-coated.
Add Other VegetablesAdd Other Vegetables
You can add other vegetables like mushrooms, broccoli, or carrots along with the baby corn. Fry them in the same batter and add to the gravy.
Baked Not FriedBaked Not Fried
For a healthier alternative, coat the baby corn in the batter and arrange them on a baking sheet lined with parchment paper. Spray with oil and bake at 200°C (400°F) for 15-20 minutes, flipping halfway, until golden and crisp.
Protein BoostProtein Boost
Add fried paneer cubes or tofu along with the baby corn for a more substantial, protein-rich dish.
Why this is on our healthy list.
Source of Fiber
Baby corn, onions, and bell peppers provide dietary fiber, which is essential for digestive health, helping to regulate bowel movements and promote a feeling of fullness.
Rich in Antioxidants
Garlic, ginger, and colorful bell peppers are packed with antioxidants. These compounds help protect your body's cells from damage caused by free radicals, contributing to overall health.
Frequently asked questions
One serving of Baby Corn Manchurian Gravy contains approximately 350-450 calories. The exact count can vary based on the amount of oil absorbed during frying and the specific brands of sauces used.